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Fresh Corn and Avocado Salad Recipe

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This recipe for Fresh Corn and Avocado Salad is from The Zima Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Directions:
Step 1 In a large pot of boiling water, cook corn until warmed through, 3 to
5 minutes. Rinse with cold water until cool.

Step 2 Meanwhile, combine tomatoes, onion, avocado, and basil in a large
bowl. In a small bowl, combine remaining ingredients to make the vinaigrette,
whisking until blended.

Step 3 Cut corn kernels off cobs and add to salad, then pour in vinaigrette
and toss gently to combine.

Step 4 Note: Nutritional analysis is per serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Nutritional Information
● Calories 245, ● Caloriesfromfat 62%, ● Protein 4.5g,
● Fat 17g, ● Satfat 2.5g, ● Carbohydrate 25g,
● Fiber 4.4g, ● Sodium 92mg, ● Cholesterol 0.0mg.

 

 

 

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